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Flavorful Kung Pao Chicken Recipe with Spicy Crispy Peanuts Made Easy

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A quick and easy Kung Pao chicken recipe featuring juicy chicken thighs, a perfectly balanced spicy-sweet sauce, and crispy fried peanuts for an irresistible crunch.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tsp soy sauce
  • 1 tsp Shaoxing wine or dry sherry (optional)
  • 1 tsp cornstarch
  • 1/2 cup raw peanuts (skin-on)
  • 1 tsp chili flakes
  • 1/2 tsp salt
  • 2 tbsp vegetable oil (for frying peanuts)
  • 3 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar or honey
  • 1 tsp sesame oil
  • 1 tsp cornstarch mixed with 2 tbsp water
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 3–4 dried red chilies (optional)
  • 4 green onions, chopped (white and green parts separated)
  • 1 red bell pepper, diced

Instructions

  1. Marinate the chicken: In a medium bowl, combine chicken pieces with 2 teaspoons soy sauce, Shaoxing wine, and cornstarch. Toss well to coat evenly. Let it sit for 15 minutes.
  2. Prepare the spicy crispy peanuts: Heat vegetable oil in a small pan over medium heat. Add raw peanuts and fry, stirring frequently, until golden and crispy, about 5 minutes. Add chili flakes and salt during the last minute of frying. Remove peanuts with a slotted spoon and drain on paper towels. Set aside.
  3. Mix the sauce: In a bowl, whisk together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, brown sugar, sesame oil, and cornstarch slurry. Set aside.
  4. Cook the aromatics: Heat a tablespoon of oil in your wok or skillet over medium-high heat. Add minced garlic, ginger, and dried red chilies. Stir-fry until fragrant, about 30 seconds to 1 minute.
  5. Cook the chicken: Add marinated chicken to the wok in a single layer. Let it sear without stirring for 2 minutes, then stir-fry for another 3-4 minutes until cooked through and slightly caramelized.
  6. Add vegetables: Toss in the diced red bell pepper and white parts of green onions. Stir-fry for 2 minutes until veggies are tender but still crisp.
  7. Combine sauce and finish: Pour the sauce over the chicken and veggies, stirring constantly. Cook for 1-2 minutes until the sauce thickens and coats everything.
  8. Final touch: Stir in the green parts of the green onions and the crispy spicy peanuts. Toss quickly and remove from heat.
  9. Serve hot, ideally over steamed jasmine rice or your favorite grain.

Notes

Do not overcrowd the pan when cooking chicken to ensure a good sear. Fry peanuts carefully to avoid burning. Use dried red chilies for smoky heat but remove before serving if sensitive to spice. Marinating chicken with cornstarch helps lock in juices and improves sauce adherence. Variations include tofu for vegetarian, cashews for nut-free, and cauliflower rice for low-carb.

Nutrition

Keywords: Kung Pao chicken, spicy peanuts, Chinese recipe, quick dinner, stir-fry, easy recipe, chicken thighs, comfort food

Find it online: https://lucydishes.com/flavorful-kung-pao-chicken-recipe-with-spicy-crispy-peanuts-made-easy/